November Menu Ideas - Week of November 14th-20th

November Menu Ideas - Week of November 14th-20th

Sunday - Chilli, Texas Toast, Salad

Chilli

1 pound of ground beef, browned and drained

1 1/2  cups chopped onion

4 cloves of minced garlic
2 cans of dark kidney beans

2 cans of diced tomatoes with onions and green peppers

1 can of tomato sauce

1 cup beef broth or water

1 1/2 teaspoons of chili powder

1 teaspoon dried basil

1/4 teasopoon of black pepper

cheddar cheese

sour cream

Directions: In a pot cook ground beef, garlic,  and onion until meat is brown and onion is tender; drain fat.  Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and pepper.  Bring to boiling.  Simmer for at least 20 minutes.  The longer it simmers the better.  Top with sour cream and cheddar cheese.

Monday - Leftovers

Tuesday - Baked Chicken & Potatoes, Frozen Rolls, String Beans
Baked Chicken
1 1/2 pounds baking potatoes

1 large onion, thinly sliced

1/3 cup Kikkoman Soy Sauce

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 cloves garlic, pressed

1 teaspoon dried oregano leaves, crumbled

1 teaspoon dried rosemary, crushed

3/4 teaspoon pepper

1 (4 pound) whole roasting chicken

Directions: Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.  In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.  Top mixture with either store brand or Pillsbury rolled pie crust.  You find this in the aisle with the biscuits they are not frozen.  Bake in the preheated oven for 20 to 25 minutes depending on your pie crust.  Make sure for the first 15 minutes to cover edges with foil so they won't burn.

Wednesday - Leftovers

Thursday - Chicken Noodle Soup

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 garlic clove, minced

2 teaspoons olive oil

1/4 cup all-purpose flour

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon sage

6 cups chicken broth

1 1/2 teaspoon salt

left over chicken meat

2 cups uncooked wide egg noodles

1 cup evaporated milk

Directions: In a pot, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and sage until blended; saute 1 minute longer. Gradually add broth and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

Friday - Leftovers

Saturday - Sheppard's Pie

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon chopped onion

1 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

Directions:  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/2 cup shredded cheese. Season with salt and pepper to taste; set aside.  Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.  Bake in the preheated oven for 20 minutes, or until golden brown.

Like This Post Check Out:
Menu Ideas Week Of October 10th to 16th 2010

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